Yesterday when I was youngThe taste of life was sweet as rain upon my tongueI teased at life as if it were a foolish gameThe way the evening breeze may tease a candle flameThe thousand dreams I dreamed, the splendid things I planned...

As I put words to this recipe post, Roy Clark's rendition of Yesterday When I was Young keeps playing in my mind and, try as I might, it's just won't go away. Go figure. It may have been sparked by a conversation that Peter and I have from time to time about the fact that, if we were ten years younger and had met each other sooner in life, we would have most likely opened a café together. Don't get me wrong, neither of us has any regrets in life, but we do have very similar likes when it comes to cafés, coffee and such things. And it would have been fun to open an establishment together!

Our café would be the quirky, interesting kind that draws customers back again and again with its wonderful ambience, great coffee, delicious food and genuinely friendly service. Peter would be the fez-wearing barista, who'd know all of his customers by name, and would welcome them with a wide smile and an acknowledging nod, saying 'The usual?' As the cook, I would wear colourful aprons, perhaps I'd even have a different one for every day of the week. In our café, we'd always serve freshly-baked cakes, biscuits and muffins, and I'd call out from the kitchen whenever a new batch was out of the oven.

STREUSEL-TOPPED BLUEBERRY AND MACADAMIA MUFFINS
The inspiration for my muffins came from the lovely Jenn, who posted a recipe for home-made blueberry muffins on Deliciously Sprinkled. She was happy for me to adapt her recipe (thanks Jenn xox).

I've made a few changes, including adding macadamias to the streusel topping and using Australian macadamia oil in the muffin mix. Enjoy.

Preheat oven to 190 degrees C. Prepare a muffin tin by lining it with paper liners. Make the streusel topping by combining the brown sugar, flour, cassia powder and softened butter in a small bowl. Using a fork, work the butter into the dry ingredients until the mixture is crumbly. Set it aside. (Note, don't add the macadamias the the streusel).

In a larger bowl, combine the flour, caster sugar, baking powder and ground vanilla. Run a balloon whisk through the mixture to break up any lumps in the flour. Using a spatula, fold in the combined egg and milk, followed by the macadamia oil and mixonlyuntil the ingredients are just combined. Now carefully fold in about three-quarters of the blueberries. Keep the rest aside.

Using a large serving spoon and a smaller dessert spoon, divide the mixture evenly between the lined muffin cups. Finish by placing the last of the blueberries on top. Then press a few of the macadamia pieces into each muffin. Carefully sprinkle the streusel topping over each muffin. Bake for around 15-20 minutes, until the muffins are golden brown and a skewer tests clean. Store in an airtight container. Makes 12 muffins.

Tell me dear readers, what would you do if you were ten years younger? Do you enjoy visiting quirky cafés? What are your favourite offerings in cafés? And do you ever get a song stuck in your head?

I’m hopeless at these sorts of questions but I probably would have started blogging sooner - it’s so much fun! Though ten years ago I had a newborn and a toddler so not sure how realistic that would have been :)
I love quirky cafes and would absolutely visit one that you ran Liz! I’m not sure if I have one favourite offering but generally I’m a sucker for things with citrus, and have a soft spot for a really good custard tart - surprisingly hard to find!
If I get a song stuck in my head it’s usually one the kids are singing or playing as they can be pretty repetitive....

Reply

Lizzy

23/10/2014 06:21:14 pm

Hi Beck, I think you gave a great answer here, so thanks for that! I like a good custard tart, too.

G'day How good do these muffins look Lizzy?
If not a cafe, at least we can all enjoy your wonderful muffins today! Pinned!
Cheers! Joanne

Reply

Lizzy

23/10/2014 06:21:35 pm

Joanne, thanks for your kind words and the 'pin'. Much appreciated.

Reply

Andrea

18/10/2014 06:57:05 pm

if you and Peter had opened a cafe 10 years ago, I believe I would be a constant patron, it sounds so comforting and warm and quirky! Love the fez, and even know would love to taste your baking Liz! I guess, 10 years ago, I think i might have loved the chance to have been able to stay in my home town instead of moving. However, what will be will be, and I have no regrets..now to drool over the pics of your muffins xx

Reply

Lizzy

23/10/2014 06:22:02 pm

Good to hear that you have no regrets, Andrea. Thanks for stopping by xo

You want a coffee shop? Come here and I will give you a place to start a coffee but know that the there will be electricity and water cuts. =D
No doubt your blueberry muffins would go literally like hot cakes with the people here.

Reply

Lizzy

23/10/2014 06:22:51 pm

Oh no, Helene... electricity and water cuts? That just won't work. Thank you for your kinds words.

i would come to your cafe! your cake menu already soudns luscious.
i went to a new cafe recently and the carrot cake was so cold (in the glassed display case) that it was dry and tasteless and the cream cheese was like concrete. and they thought i was weird when i asked to have it zapped to warm it up and brign it back to life! not good - won't be going back there again.
these muffins look delicious.

I love your and Peter's dream, Liz! I always wanted to open a pie shop near a university and have all the wonderful students come in every day for a slice... I would have called it Pie R Round, assuming I was near the math building. Love your streusel muffins - better than my aunts recipe!

Dear Lizzy,
I received a batch of Macadamias as a gift today and I immediately went to your Bramley Macadamia cake, but having made it so many times (as I love it!) my house audience was asking for a new recipe. I think this blueberry and macadamia muffins will do the trick.
I loved the idea for your cafe, and I would definitely be a regular. My favorite cafe back in Mexico has a lot to do with feeling part of the family in a 20 million people city, so I think being a good host is very important.

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​Cooking and writing have been a lifelong passion.​Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writersand chefs; and news on food, cookbooks ​and cooking.​- Liz Posmyk